Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…


Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]

Out Now: The February + March 2023 Issue

The Potential of Augmented Reality Technology for the Coffee Industry

Join us as we explore the applications and trends of “augmented reality“ in the world of coffee. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Pixabay In the ever-evolving landscape of technology, augmented reality (AR) has emerged as a transformative force, blurring the lines between the digital and physical worlds. As we step into […]


The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


Coffee News Recap, 2 Feb: Applications open for Australia’s Richest Barista 2024, De’Longhi reports 4.6% revenue increase after La Marzocco move & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: expansion. Mon, 29 Jan AeroPress launches limited-edition Clear Pink brewer. The coffee brewer is made from the same Tritan material used in the standard Clear model. […]


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]

Out Now: The February + March 2023 Issue

Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]

Out Now: The February + March 2023 Issue

Out Now: The February + March 2023 Issue

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more.

BY KENNETH R. OLSON
BARISTA MAGAZINE

We’re excited to release the February + March 2023 issue of Barista Magazine! Our writers and editors did a tremendous job to create another issue packed with great informational articles. The February + March 2023 cover features Sam Low of New Zealand, who’s not just a champion barista but also the newly crowned winner of MasterChef New Zealand. Inside we’ve got a special section on branding and rebranding, an interview with longtime specialty coffee pro Laura Sommers, field reports from across the globe, and more.

Want a physical magazine to read and keep? Order a subscription or single copy today in our online store. Additionally, as always, everyone has access to the new issue for free online with our digital edition. 

Cover Feature: Sam Low

While the COVID-19 pandemic locked almost everyone away from the larger world, Sam Low used his time in isolation creatively, re-plating and Instagramming his meals while spending weeks in quarantine in a hotel, for example. The New Zealander had already made a name for himself as a coffee pro and barista champion, but Sam emerged from the pandemic with a new title: champion chef. Barista Magazine’s Editor-in-Chief, Sarah Allen, interviews Sam about his journey as a coffee expert but also a child of immigrants and a queer advocate.

(Re)Branding

Whether your business is expanding to new locations, acquiring an existing business, or is simply looking to freshen things up, a rebranding initiative can be costly and disruptive. Writer Josh Rank takes a look at what advice to take and which mistakes to avoid when creating an updated brand in “(Re)Branding: A Second First Impression.“

Special Branding Section

While we take a deep dive on rebranding in the February + March 2023 issue, we also pull back to the larger view of breaking down the basics of branding. In our special branding section, we talk to coffee professionals Julia Mayer of Dune Coffee, Sam Schroeder of Olympia Coffee, and Jess Steffy of Square One Coffee about their experiences building a brand. We also highlight common mistakes to avoid and successful steps to emulate when creating your brand.

Cashbox: Trademarking

A close companion to branding is trademarking. A trademark is not a brand but rather a piece of a brand. A trademark offers legal protections but can also come at a cost for your business. Barista Magazine’s longtime business columnist Tracy Allen of Brewed Behavior breaks down what goes into a trademark and whether or not your business should file for one in “Cashbox.“

’One on One: Laura Sommers’

Sure, she’s spent time dressed as a latte, waving customers into a café, but that just means Laura Sommers has devoted a lot of time to working in coffee. Ask her why, and she’ll say the answer is easy: the people. Since starting in specialty coffee in Seattle in the 1990s, Laura has been at the forefront of innovation and change in the industry. She talks about the growth she’s seen, her humble beginnings, and what she sees for the future of the coffee community in the February + March 2023 issue “One on One“ interview.

All of these stories and more are in our latest issue. Inside the February + March 2023 issue, you’ll also find field reports from Kansas City, Hong Kong, and Indonesia, while the “Foam“ section features articles on DIRT Coffee, trans joy, and what it’s like to work at the northernmost and southernmost cafés in the world.

Subscribe and More!

As always, you can read Barista Magazine in paper or digital format. Read the February + March 2023 issue for free with our digital edition. And for more than three years’ worth of issues, visit our digital edition archives here.

You can order a hard copy of the magazine through our online store here, or start a subscription for one year or two.

The post Out Now: The February + March 2023 Issue appeared first on Barista Magazine Online.

Out Now: The February + March 2023 Issue

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Out Now: The February + March 2023 Issue

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